prepare the noodles and vegetables
Add the egg noodles to a bowl. Cover with boiling water and set aside for 5 - 8 minutes. Finely chop the chili, garlic, and ginger. Cut the onion, carrots, and bell pepper on thin strips. Cut the spring onions and cabbage diagonally on smaller pieces.
prepare the soy mixture and fry the eggs
In a small bowl stir to combine light soy sauce, Chinese cooking wine (or more soy sauce), sugar, tamarind paste, Oyster sauce, and lime juice. Set aside until needed. Place a large wok pan over high heat. When the wok pan is hot, add sesame seed oil. Crack in the eggs and pan-fry them for 30 seconds, then start stirring using a spoon, to get dry scrambled eggs, cook for another 30 - 60 seconds until golden brown. Transfer the scrambled eggs to a bowl and clean the wok pan using paper towels.
cook the steak
Place the wok pan on high heat. Pat dry the sirloin steak and cut in on thin strips. Add two tablespoons of sesame oil to the wok pan along with the steak. The wok pan is very hot, so be careful. Cook the steak for 1 minute, then stir and cook for another 60-90 seconds or until golden-brown and tender. Remove the steak from the wok pan to a plate.
Now add the onion, chili, garlic, ginger, bell pepper, and broccoli florets to the pan. While occasionally stirring, cook the vegetables for 1 - 2 minutes over high heat. Add the soy sauce mixture, stir and cook for another 60 seconds, for the sauce to thicken. Add the drained egg noodles, spring onions, kale, and cooked steak. Stir well and remove from the heat. In the end, add the pan-fried egg and sesame seeds. Toss well, divide between plates and serve with a lime wedge and sprinkle with sesame seeds and chopped spring onion.